Ingredients
4 pounds beef soup bones
2 large onions, peeled and quartered
5 medium carrots, cut into large chunks
5 medium celery ribs, cut into large chunks
6 large garlic cloves, peeled and tossed in whole
basil
thyme
freshly ground pepper
salt
Preparation
Turn your oven to 450°F and put your soup bones in a baking pan for about 30 minutes, or until they turn brown. You can get the bones from your local grocery store or butcher.
In the mean time, chop the veggies and toss them and the spices in your large stock pot. Fill the pot about 3/4 of the way with water (about 16 cups of water).
Once the bones are done roasting, toss into the pot.
Deglaze the baking pan with a bit of water or red wine. Loosen the drippings and food remnants on the pan with a spatula over some heat.
Turn the pot on high until it boils. Turn the heat down to its lowest setting and put the lid on. Every couple of hours, check it and add more water if necessary.
Let it cook all day, for about 10 hours. Turn it off and let it cool on the stove before refrigerating overnight.
The next morning, carefully open the pot up and scrape off the layer of fat that has formed on the top as much as possible.
Strain the broth through a colander. You can store half of the broth into a container and put in the freezer. If you’re using this stock for soups or stews, you can add extra salt at that stage.
